Chicken Cashew

This is a good one to double if you are feeding more than 4 adults.  I always want leftovers of this dish.  It is very good reheated.  It is also a good recipe to do everything ahead of time.  Chop and shred all the ingredients the night or morning before cooking, and the job will be much easier to throw together at the last minute.   It can be cooked in a large fry pan if you don’t own a wok.

1 lb. boneless chicken breasts,                          2 Tblsp. oil

        cut in thin strips                                         1 small cabbage, shredded,

2 Tblsp. soy sauce                                                  about 4 cups

1 Tblsp. cornstarch                                            1 teas. Sugar

2 Tblsp. oil                                                         ½ cup cashew nuts

½ teas. salt                                                         1 teas. cornstarch

1 lb. Mushrooms, sliced                                      ¼ cup soy sauce
1 small onion, sliced (I like about 1/2 inch strips)
Cooked Rice

Put cut up chicken strips with 2 Tablespoons and 1 Tablespoon of cornstarch.  Let sit at room temperature for about 15 mintues.  In a wok heat 2 Tablespoons oil.  Add in salt, and then chicken.  Stir fry till chicken cooked through.  Add in mushrooms and onions till tender.  Place in warm bowl. 

*** If making a freezer meal I let this cool then package in a Ziploc bag and freeze flat.  When ready to prepare take out and let thaw.  Cook the cabbage then throw in the previously frozen chicken mixture, and finish.  I prefer not to freeze the cabbage or cashews.  They do not stay as crisp after frozen.***

Wipe out the wok.  Heat oil and add cabbage and sugar.  Stir fry till crisp-tender, about 3 minutes.  Add in chicken and veggie mix.  Add in Cashews.  Mix together 1 teas. cornstarch and 1/4 cup soy sauce.  Pour over, and stir in.  As it cooks it will thicken. 

Serve over rice.  I like Japanese Sticky rice with this dish.